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Author Topic: WKC Asians  (Read 11899 times)

dazzo

  • WKC Performer
  • Posts: 2549
Re: WKC Asians
« Reply #60 on: March 22, 2019, 05:12:35 PM »
Iím in

Pancit on the wok

[emoji16]
Dude, relax your chicken.

pbe gummi bear

  • WKC Mod
  • Posts: 9059
Re: WKC Asians
« Reply #61 on: April 29, 2019, 07:16:52 PM »
Check out the new Netflix series on Asian street food.

https://m.youtube.com/watch?v=eI_LjETc_Ak
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inkaddictedchef1

  • WKC Ranger
  • Posts: 1580
Re: WKC Asians
« Reply #62 on: April 29, 2019, 07:50:32 PM »
Check out the new Netflix series on Asian street food.

https://m.youtube.com/watch?v=eI_LjETc_Ak
This is a cool series... on this already

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Walchit

  • WKC Performer
  • Posts: 2141
Re: WKC Asians
« Reply #63 on: May 01, 2019, 06:36:32 AM »
I'd like to add that ginger isnt really my favorite either, lol. Maybe a little bit of it, but if its the first thing I taste I don't really like it.

I have no Asian heratige, at least that I'm aware of, but I do enjoy the food.  This was a nice thread, in hungry now

tvt

  • Smokey Joe
  • Posts: 92
Re: WKC Asians
« Reply #64 on: June 03, 2019, 12:44:36 PM »
Iím Vietnamese and live in the South Bay, Milpitas, CA. One of the biggest influences of me getting into charcoal grilling was from a family trip to Vietnam over 10 years ago. I got to see how people there used charcoal to cook everyday meals because propane or natural gas is not readily available. It is also the reason why lump charcoal is my favorite fuel. When Iím firing up the kettle, the lump charcoal brings back the   sights sounds and smells of the street and home/village cooking that I saw in Vietnam. When grilling on the kettle, I like to switch things up from time to time and incorporate asian ingredients such a lemongrass, tamarind, fish sauce etc.


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pbe gummi bear

  • WKC Mod
  • Posts: 9059
Re: WKC Asians
« Reply #65 on: June 03, 2019, 01:18:51 PM »
Iím Vietnamese and live in the South Bay, Milpitas, CA. One of the biggest influences of me getting into charcoal grilling was from a family trip to Vietnam over 10 years ago. I got to see how people there used charcoal to cook everyday meals because propane or natural gas is not readily available. It is also the reason why lump charcoal is my favorite fuel. When Iím firing up the kettle, the lump charcoal brings back the   sights sounds and smells of the street and home/village cooking that I saw in Vietnam. When grilling on the kettle, I like to switch things up from time to time and incorporate asian ingredients such a lemongrass, tamarind, fish sauce etc.


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Thatís awesome. Fish sauce on grilled/smoked beef also works wonders.
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Transit98

  • WKC Brave
  • Posts: 379
Re: WKC Asians
« Reply #66 on: June 03, 2019, 02:38:03 PM »
I was lucky enough to grow up in a town with lot of Filipino people and restaurants. Close friends with many Filipinos. Many a family party lots of foods. Pancit, chicharon bulaklak, wings, blood pudding dessert Iíve had it all and Itís all good!

Great culture and people.


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